Special Aligue Pasta Fusilli

Try this special Aligue Pasta made with fusilli tossed in a creamy sauce of crab fat, cream and lemon juice then topped with shrimps and crushed chicharon (pork rinds).

📝 Ingredients

• 1 pound fusilli
• 1/2 pound shrimp
• 4 tablespoon oil
• 1 medium onion (- chopped finely)
• 3 cloves garlic (- minced)
• 1 cup crab fat (aligue)
• 250 ml all-purpose cream (or table cream)
• 4 tablespoons lemon or calamansi juice
• 1 tablesspoon salt
• 1/8 teaspoon ground pepper
• 1 cup crushed pork rinds (- for topping)
• 1 cup green onions (- chopped)

👨‍🍳 Instructions

1. 1Cook fusilli as per package direction. Drain and set aside.
2. 2In a saucepan or skillet, heat oil in medium high. Cook shrimp for a minute each side or until they turn pink. Remove from pan and set aside.
3. 3In the same pan, saute garlic and onion until aromatic and tender. Add the crab fat and cook for a minute.
4. 4Stir in the cream and let it simmer for 3 minutes. Add the lemon or kalamansi juice and stir. Season with salt and pepper and add back the cooked shrimp. Simmer for another 2 minutes. (See Note 1)
5. 5Remove the shrimps again and transfer to a small bowl.
6. 6Transfer fusilli to a large bowl or casserole. Add the aligue sauce and toss until the fusilli are completely coated with sauce. Top with crushed chicharon (pork rinds), shrimp, and chopped green onions.
7. 7You may add some grated Parmesan cheese if desired.